AKA the “King of Meats”…known for its rich flavor and “buttah” like tenderness, this high end cut of beef gained popularity in the late 18th/ early19th centuries in the UK and also in the US as a staple status symbol version of the "Sunday Roast" for the upper classes as it is still considered a luxury, indulgent generously cut portion of meat. Sorta old school these days but still sometimes promoted by regional restaurant establishments and also cooked at home —typically served with au jus or with horseradish.

Speaking of cooked at home and for special occasions, My dear friend Karen Sifuentes-Monares’ husband Gabriel is known for his prime rib masterpieces, one of which is featured in this photo here from waaaay back in the day, circa New Year’s Eve in sunny So Cal……

TFG INTEL Connected to the American Beef Industry: Few people know that in the late 1800s, one in four cowboys was Black — OR, perhaps more importantly that several of the popular roping and cattle herding styles came from West African Fulani tribe herding techniques. This and other cultural practices are connected to how this country’s cattle industry came to be wildy successful. Every cut of beef — fancy or not — is connected to this truth…

One of the perks for my paid Patreon supporters is the opportunity to access more information or history on the topics they find interesting. if that sounds like a good deal to you (hint: it IS!) then join my PATREON and i’ll see you over there and looking forward to share…(if you’re already a Patreon supporter I look fwd to you redeeming your perks;)…

THIS LINK takes you to the current month calendar where you can explore more …